Cranberry cookie recipe, cranberry cookie tutorial

Ingredients: 230g of low-gluten flour

Egg mixture (whole egg beaten) 30g

Butter 140g

Powdered sugar (caster sugar) 90g

Dried cranberries 50g

The recipe of cranberry biscuits (Jun's recipe improvement, easy-to-operate version).

Soften the butter through water, add powdered sugar and egg mixture, and manually beat these mixtures until the color becomes lighter (the butter in the picture is a little too soft, you can put it in the refrigerator for a minute or two to solidify slightly).

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Add the dried cranberries (if the particles are large, you can chop them first) and mix (** the butter has been beaten until a little fluffy and whitish, so it's almost done).

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Sift the low-gluten powder into it, mix it by hand, and put it into the mold to shape. Then put it in the refrigerator and freeze for 1-2 hours (be sure to freeze it, otherwise it will not be cut and will fall apart).

Cut the hardened cranberries into slices and make them about 3mm thick (if you like thick children's shoes, cut them thicker and bake them for an appropriate time).

Line a baking tray with grease paper and place it neatly on the baking sheet (leaving gaps). Preheat the oven first, put it in the middle layer, and then put the upper and lower tubes at 160 degrees for about 15 minutes (the temperature of each oven is different, and the time will also change).

The freshly baked cookies are a little soft, and when cooled, they are fine and crispy.

Tips: Once it has cooled completely, it can be served in a jar and enjoyed.

Teach you how to make cranberry cookies simple and crispy.

The cranberry cookie tutorial is here, and there is a recipe in it!The crunchy and delicious cranberry cookies are super delicious.

Here comes the cranberry cookie recipe.

Learn to make the same cranberry biscuits as Zhang Jie Xie Na in 2 minutes, the taste of childhood sweethearts

Ingredients: 75 grams of butter, 115 grams of cake flour, 60 grams of sugar, 35 grams of eggs, dried cranberries.

Method:1Pour the softened butter, cake flour and sugar into a bowl and stir well.

2.Crack the eggs into a bowl and stir well.

3.Soak the dried cranberries in water for 10 minutes, add to a bowl and stir well.

4.Cover with plastic wrap and freeze for 10 minutes.

5.Roll into a round shape, put it in the refrigerator, and freeze it for half an hour until it is completely firm.

6.Place it on a cutting board and cut into 5mm slices.

7.Preheat the oven to 200 and put it in the middle layer for about 15-20 minutes, and the surface can be browned.

It is better and more comprehensive to study in a professional school.

<> "Cranberry Cookies.

Ingredients: 30 grams of powdered sugar, 1 egg, 115 grams of cake flour, 35 grams of cranberries, 60 grams of butter.

Preparation: Butter softened.

Beat the butter until slightly white, loosen in the powdered sugar.

After beating the whisk until it is loose, add the egg mixture in two parts, pour in the dried cranberry and dried manberry and cut everything with a knife.

Stir well and sift in the flour.

Use the means to talk about burning and knead into a dough.

Freeze in the refrigerator for two hours and cut into thin slices of consistent thickness.

7.Oven medium at 160 degrees for 20 minutes.

Cranberry biscuits are full of buttery aroma and crispy texture, and the sweet cranberry flavor spreads from the mouth after chewing, making it a simple and quick cookie.

How do you make homemade cranberry cookies?

Ingredients: 60g butter

Caster sugar 30g

Whipping cream 20g

1 egg yolk.

Cake flour 80g

Almond flour (the key to deliciousness, not to be saved) 20g chopped dried cranberries (crushed or chopped in a food processor) 20g of super delicious cranberry biscuits to prepare.

Mix the butter and caster sugar well, and beat the electric whisk at low speed until the volume expands.

Add whipping cream and mix well, then beat a few times on low speed.

Add the egg yolk and mix evenly, still beating a few times at low speed, the method is the same as in step 2.

From this step onwards, there is no need for an electric whisk, all scraper operations) Sift in the cake flour, turn the bottom up, and cross and mix well. Stir until there is no dry powder, do not over-stir.

Sift in the almond flour and mix well.

Add the chopped dried cranberries and mix well.

Roll the dough with a scraper.

Due to the small amount of powder, if you feel that the dough is relatively wet and soft and difficult to operate, you can put it in the refrigerator for ten minutes and make it a little harder before taking it out).

Molding, cross-section is about 2cmx3cm, it is better to have a mold, and it is okay to have none.

Wrap the shaped dough in plastic wrap and freeze in the refrigerator for half an hour.

It's easy to cut if it's hard to freeze, it's hard to cut if it's too soft)

After half an hour, take out the dough and cut each piece to about the thickness of the other.

Turn on the oven at 150 degrees and preheat it for 10 minutes.

Place the sliced dough in a baking tray, the biscuits will swell during baking, so leave some distance.

The middle layer is 150 degrees, 15 to 20 minutes, depending on the oven, it is recommended to look at the last few minutes and color the edges.

The uneaten box is sealed, and when the lid is opened, it is called a fragrant